Dewberry Jelly - cooking recipe

Ingredients

5 pints dewberries (dewberries are wild blackberries)
4 1/2 cups sugar
1 (1 3/4 ounce) box dry pectin

Preparation

Place berries in large boiler with enough water to almost cover berries.
Bring to a boil, turn down, and simmer berries for 5 to 10 minutes.
Allow to cool slightly, then pour through fine sieve type strainer and allow to drain overnight (this time can be shortened, but I love for it to strain a long time in order to get all of the juice out of the berries).
You should now have 3 3/4 cups juice (if necessary you can add up to 1/2 cup of water to give you a full 3 3/4 cups).
Place the juice in a large boiler with the package of pectin and bring to a full rolling boil (one that cannot be stirred down).
Stir often.
While this is coming up to a boil, measure sugar into a bowl.
When the juice is at a full rolling boil, add the sugar quickly and stir constantly.
Bring back to a full rolling boil and cook for exactly 1 minute, stirring constantly.
Remove from heat and ladle into jars that have been prepared and sterilized.
Wipe rims of jars with damp, clean rag and place lids and rings on jars.
Process in a water bath for 10 minutes.